Masala Mathri (Spicy Crackers)

Masala Mathri (Spicy Crackers) -

Mathris are all time favorite crispy Indian crackers. This recipe goes back to two generation. This recipe is a delicious twist to traditional mathri filled with spicy besan.

Ingredients:

Crust:
1 cup all purpose flour/plain flour/maida
2 tablespoons oil
1/2 teaspoon salt
About 1/4 cup lukewarm water use as needed

Filling:
1 cup besan/gram flour available in Indian grocery stores
2 tablespoons sooji/semolina available in Indian grocery stores
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon ajwain/carom seeds
1 teaspoon chili flakes, adjust to taste
1/4 teaspoon kalonji/nigella seeds
1/8 teaspoon asafetida/hing
About 3 tablespoons lukewarm water

Method:

Crust:
In a bowl mix flour oil and salt together.
Add water as needed to make firm dough and set aside. Do not knead the dough.

Filling:
Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

Making Mathri:
Divide the crust and filling into about 24 equal size pieces.
Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

Tips:

Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.
Masala mathris makes great out door snack, especially for travelling.